Crispy Vada Pav with Fried Chili
Spiced potato fritters in a chickpea batter, fried until golden and served in soft pav (buns) with fiery fried green chilies. A street-food classic ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 9g
Ingredients
- 3 count potatoes, medium
- ¾ cup chickpea flour (besan)
- 4 count green chilies, whole
- 1 tbsp ginger-garlic paste
- ¼ tsp turmeric powder
- 2 count pav (soft dinner rolls or brioche buns)
- 1.5 cup oil for deep frying
Instructions
- 1
Boil potatoes in salted water until completely tender, about 12 minutes. Drain, cool slightly, then peel and mash until smooth.
- 2
Mix mashed potatoes with ginger-garlic paste, turmeric, and salt. Divide into 2 balls; refrigerate while you prep the batter.
- 3
Whisk chickpea flour with water (about 1/3 cup) until you get a thick, smooth batter. Add a pinch of salt and turmeric.
- 4
Heat oil in a heavy-bottomed pot or deep skillet to 350°F. Once hot, coat each potato ball in batter and slide it in.
- 5
Fry vada until deep golden brown, rotating gently once, about 5–6 minutes total. Remove with a slotted spoon onto paper towels.
- 6
In the same oil, fry whole green chilies until blistered and dark, 2–3 minutes. Serve vada inside warm pav with fried chilies on the side.
Tools you’ll need
- large pot
- deep skillet or deep fryer
- candy thermometer or kitchen thermometer
- slotted spoon
- paper towels
- mixing bowls
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